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Galbani® Creamy Paccheri Pasta
INGREDIENTS
1½ cup
Galbani Mascarpone, room temperature
1 cup
Galbani Gorgonzola Crumbles
1 tbsp.
Butter
1 tsp.
Fresh rosemary, finely chopped (with a few additional sprigs for garnish)
½ tsp.
Freshly ground black pepper
1 tbsp.
Extra virgin olive oil
1
Garlic clove, smashed
1 head
Radicchio, cleaned, trimmed, and leaves separated
1 package
Paccheri pasta
¼ cup
Hazelnuts, toasted, for garnish
Salt and pepper to taste
METHOD
In a medium sized pan, melt Mascarpone and Gorgonzola together on medium low heat until well combined. Then, stir in butter, chopped rosemary and ½ tsp. freshly ground pepper. Remove from heat.
In a separate pan on medium heat, add olive oil and garlic. When it begins to turn golden brown, add in radicchio leaves and stir with wooden spoon until they start to wilt. Add salt and pepper to taste, and remove from pan. Set aside.
Cook pasta according to package instructions.
Toss pasta directly into the cheese sauce and stir until incorporated.
To serve, spoon pasta and sauce into a large serving bowl, and scatter radicchio throughout. Garnish with toasted hazelnuts and few sprigs of rosemary.